Drive away with green broad beans and ricotta
first courses from Italy - Lazio
translated by Italian with
A classic Roman cuisine, simple and tasty!
Put in a pot to boil water. Meanwhile, beat the eggs with a tablespoon of Parmesan cheese and salt according to your taste.
In a heated pan put to brown the slices of bacon so as to remove the fat and make it crisp.
Lowering the dough and let cook al dente.
When cooked, drain the pasta and return it to the pot along successivament man beaten egg and whip it good for one minute on low heat adding the oil.
Pour on the plates and lay on top of the slices of bacon.
(If the egg becomes too dry you can add a little 'cooking water during the creaming of the dough.